Raw Cheesecake

sufey-raw-cheesecake

The sun is shining, the birds chirp-chirping… top it off with a creamy avocado cheesecake to enjoy outside and holy bliss, life is awesome!

It’s been a month full of BIG decisions for me, tumultuous change, and incredible growth. I feel like a little caterpillar karate-kicking out of my cocoon… and shyly peeking out at the world for the first time. A little scared, a lot excited. Oh, the places we will go!

But how lovely it is to settle still for awhile and simply enjoy: the tickling winds, a rich avocado, the giggling kiddies in my yoga class.  Life is simple. Life is easy. Life is good.

Wishing you lifetimes of happiness! <3

~ Sufey

INGREDIENTS: 

Crust:

  • 2 cups pecans
  • 1 cup dates
  • 1/2 cup shredded coconut

Filling:

  • 1 cup cashews
  • 1 cup pine nuts
  • 1 cup dates
  • 1 avocado
  • 2 overripe bananas
  • love ;)

DIRECTIONS: 

Coat little cake pan in shredded coconut (to help with sticking).

Chop pecans in food processor, add in shredded coconut, then dates. Pat 1/2 mixture on bottom of cake pan, saving the rest for the top.

Mix cashews and pine nuts in food processor. Slowly add in dates, avocado, bananas + love. When creamy, pour on top of crust.

Put one more layer of crust on top to seal the cake. Freeze overnight. To serve, let thaw slightly, slice and decorate with fresh fruit and coconut!

Bless with happy thoughts and enjoy! :D

sufey-raw-cheesecake

 

 

End-of-year Everything Cookies

“Have nothing in your home that you do not know to be useful or believe to be beautiful.”

~ William Morris

I love when my counters gleam diamonds, my books sit alphabetical in colour-coded categories, my veggies lay washed and cut and wrapped in nutrient-labelled containers, and my cardigans hang freshly pressed in decreasing longitudes from the right corner.

That’s how I like to picture my house.

But if you were to walk in right now, you’d see yoga pants with a hole in the left buttcheek and frayed scarves cascading out of a neglected, semi-unpacked bag. You’d stumble on oh-there’s-that-missing-sock as you fought through the obstacle course of a stairway to find dripping drying dishes stacked perilously atop each other as if a circus act, scattered tangerine peels gleefully exploded below.

That’s the flowery way of saying it’s a (tad bit of a)… mess.

So when I saw the quote above, I thought, how true! What a wonderful time of year to re-evaluate, clean up, and let go. I certainly don’t need (or even want) everything that I own, and what better way to make space for the new than by clearing out the old?

In celebration for the beginning of an incredible new year, I’m clearing out my cupboards, closets, relationships, thoughts, habits, goals, literally EVERYTHING, and only keeping the things that I need or bring beauty to my life. Join me, will you?

…  And since every good party needs snacks, here’s a delicious recipe for those of you who aren’t scared of a little sugar once in awhile. (I’ll be honest, this concoction was created by throwing everything left in my apartment into the mixing bowl and praying to the unicorns for mercy. So yes, the ingredients are a bit weird… but cleaning cupboards = best excuse to get creative in the kitchen!)

These cookies won’t win beauty pageants, but they are crispy, sweet, and good in moderation.

So have a cookie, get yo’ cleaning on, and have a most WONDERFUL last few days of 2012!!

Sufey

P.S. I will add photos soon as I dig out memory cards from my suitcase! Gotta love the chaos of moving!

INGREDIENTS:

**Note: I added lots of extra ingredients just to use them up, so feel free to go with the recipe or substitute with what you have! Do share what you come up with! :D

  • 2 cups almond meal
  • 2 cups rolled oats
  • 1.5 cup turbinado sugar (also called “sugar in the raw”)
  • 1 cup coconut oil
  • 1 cup shredded coconut
  • 1/2 cup raw cacao nibs
  • 1/4 tsp Himalayan salt
  • 1/2 cup green tea or chai tea (or replace with water)

Extras:

  • 1/4 cup maca powder
  • 1 tbsp pumpkin pie spice
  • 1/8 tsp cayenne pepper

DIRECTIONS:

Preheat oven to 375°F.

Optional: brew strong tea (I used a mix of different green tea bags).

Melt coconut oil by placing jar in pot of warm water, or by scooping desired amount out into bowl and pouring hot tea overtop it.

Mix in almond meal, rolled oats, sugar, salt. Add water if not using tea. Toss in coconut, cacao nibs, and optional maca, pumpkin pie spice, cayenne pepper, and good intentions for the new year!

Cover multiple baking sheets with parchment paper. Shape dough into 1-inch balls with 2-inch spaces between each cookie. Bake each batch for approx 8 minutes.

Remove from oven and let cool.

Enjoy!! :D

Banana Brownie Bites | A Raw Dessert

Why did the banana go out with the prune?

Because he couldn’t find a date!

(But don’t you worry dearie, we’re saving ol’ buddy banana from this tragedy today. ;))

Both ice cream and brownies are yummilicious alone, but pair ‘em up and you’ve got a power couple in the house. And, oh baby, I am STARSTRUCK!

Plus matchmaking is just so fun, especially when you invite these sexy mamacitas in: pecans, pistachios, ginger, and chocolate of course…

I’m in a goofy mood today, but aren’t those just the best of days? When you let yourself be silly and free and stop worrying about what the world might think of you?

I’ve been blowing big, glittery bubbles made from dish soap, rolling ‘round grassy hills like an overexcited puppy, and squealing through pillow fights with my boyfriend. I walk around campus with leaves in my hair and a big, sappy grin plastered to my face, and I can honestly say that I wouldn’t want to live any other way!

So join me in this bliss, will you? Take a big ol’ bite of delicious life (with extra sprinkles on top) and lick the icing off your fingers!

Happy living!! :D

INGREDIENTS (makes 1 full baking sheet):

Brownie Bliss:

  • 3 cups pecans
  • 2 cups dates
  • ¼ cup carob powder
  • ¼ cup pistachios
  • ¼ cup maple syrup
  • ¼ cup shredded coconuts

Ginger Ice Cream:

  • 6 large bananas, frozen
  • 2 slices ginger (to taste)
  • few drops vanilla (optional)
  • glee!

**Note: I buy bananas overripe at my co-op because they’re always on sale. I peel, chop and freeze them immediately in little containers. Perfect to have ready for smoothies and ice cream!

DIRECTIONS:

For brownies: Grind up dates in food processor. Add pecans, pistachios, carob powder, maple syrup, shredded coconuts and mix till even.

Spread onto paper or foil-covered baking sheet. Use another sheet of paper to smooth overtop if desired. Refrigerate. Do a happy dance.

For ice cream: Blend frozen bananas in food processor till creamy. Add ginger and a few drops of vanilla if desired. Scoop generously onto brownies.

Indulge, darlings! Live freely. Giggle gleefully. Bless your beautiful hearts. <3

Party in Paradise | Raw Cake in a Cup

“This tastes like what people eat in paradise!” – My roomie, professional food magician

(It’s true! He is very, very talented at making my desserts disappear).

But in all seriousness, this tastes incredible. Like food-gasmicly, bliss-bloominly, triple-unicornly phenomenal. Forget my other recipes. Make this one. You won’t regret it, I promise.

The crust in this cake is nuttily sweet, slightly salty, and simply divine layered with a creamy coconut cashew filling. I originally made this with a blackberry topping, but it was devoured before I could whip out my camera. So I re-created this with a ripe kiwi, as shown in the pictures, and you can go without fruit toppings or mix it up with whatever you wish!

I highly recommend you serve this up with a side of epic dance-offs, like we did last night. Try a lick of bliss and a LOT of booty shaking! After all, a dance party a day keeps the doctor away!

So get ready to blast those beats, unleash your inner party animal, make your cake and eat it too!! :D

<3 Sufey

INGREDIENTS (makes 8 cute cups):

Layer 1, 3 & 5 (aka the best crust EVER!!):

  • 2 cups macadamia nuts
  • 1 cup dates
  • 1 cup pistachios
  • ¼ cup unsweetened shredded coconut

Layer 2 & 4 (gloriously decadent filling):

  • 1 cup cashews
  • 1 cup extra-virgin coconut oil
  • ½ cup coconut milk
  • ½ cup maple syrup or raw honey

Optional blackberry topping (the original creation):

  • 1 cup blackberries
  • 1 cup dates
  • 1 cup coconut milk

OR try different fruit toppings, like the blended kiwi shown in the picture (I just love the rich green colour)!

Garnish:

  • sliced almonds
  • gogi berries
  • LOVE!!

DIRECTIONS:

Blend all crust ingredients (macadamia nuts, dates, pistachios, coconut) in food processor and happily press a layer into bottom of cups.

Blend all filling ingredients (cashews, coconut milk, coconut oil, maple syrup) and pour on top of crusty layer.

Alternate layers of crust with filling until all ingredients are used up! Try not to eat the whole darn delicious thing at once.

Blend the topping and pour on top. Garnish with pretty lil almond slices and heaps of love!

And the most important step… dig in!! :D Bliss out, my darlings. Go wild! xo

Choco-Coco-Chia-Craze | A Vegan Fudge

Cashews and coconuts and chewy chocolate fudgsies

Dragons and handstands and bright crimson fall leaves

Waltzing into love and swinging on swings

These are a few of my favorite things!

So… “When the dog bites

When the bee stings

When I’m feeling sad

I simply remember my favorite things

And then I don’t feel so bad!”

Adapted from the song “My favorite things” in The Sound of Music

What are some of your favorite things? :D

I’ve been finding new blessings to give thanks for every day. Like final shavasana after a hot, sweaty yoga class. Long inspiring letters from daddy. Twirling ‘round the kitchen floor with my darling. Biting into a perfectly ripe, juicy, sunshine-kissed mango. And of course, chocolate-covered delights, which I’m about to share with you!

Becoming part of this wonderful blogging community has also been an incredible experience for me. I am endlessly grateful for all the support and inspiration you give me!

So here’s to wishing you a weekend FULL of your favorite things, and some yummylicious fudge to start it off! xo

Love, Sufey

INGREDIENTS (makes two baking sheets full):

  • 3 cups raw almond butter
  • 2 organic avocados
  • 1 cup maple syrup
  • ½  cup almond milk
  • ½ cup cashew chunks
  • ½  cup unsweetened shredded coconut + more to garnish
  • ¼  cup raw carob powder
  • 2 tbsp organic extra-virgin coconut oil
  • 2 tbsp chia seeds
  • chocolatey bliss!

DIRECTIONS:

Blend avocado, almond butter, almond milk, maple syrup, coconut oil and carob powder in a big bowl. This is the basis of the fudge; all other ingredients are optional. Mix it up with nuts, spices or dried fruit, and share what you like!

Stir in everything else with a big smile and an extra-big scoop of blissful anticipation.

Spread the whole yummy mess onto parchment-paper covered baking sheets. Smooth the tops over with another sheet of parchment paper. Lick the bowl, of course. ;)

Sprinkle with shredded coconut or gogi berries to decorate & stick in freezer overnight. Slice into squares or mini-hearts!

ENJOY!! <3

breakfast

Steamy Creamy Breakfast

I adore piping hot breakfasts that fill my tummy up in a mouthwateringly good-for-you way.

Mama always had an early energizer on the stove at dawn, be it fresh bread, homemade noodles, bean porridge, or another unique concoction of her own. We would wake up to the crisp scent of her heavenly creations & know that it would be a wonderful day.

Mama-inspired (always & forever), I discovered this little gem of a porridge that warms me to the core on chilly mornings. All you need is a baby crockpot that’ll share its heat overnight. :)

May all your mornings be creamy, dreamy & bright!

INGREDIENTS:

  • 2 cups almond milk
  • 2 tbsp pearled barley or quinoa
  • 2 tbsp mung beans
  • 1 tbsp chia seeds
  • fresh ginger
  • gogi berries (optional)
  • coconut flakes (optional)
  • happy thoughts!

Personally, I like this best plain, but I’ve also experimented with cinnamon, cacao & honey, so try and see what tastes best to you!

(easiest) DIRECTIONS (ever):

Rinse barley & beans until water runs clear. Toss in crockpot with chia seeds & fresh ginger. Stir in almond milk & happy thoughts.

Let sit overnight while you dream good dreams. Wake up to a to a delicious breakfast, a delicious day!

Optional: garnish with gogi berries, coconut flakes, fresh fruits, or nuts & seeds!

Good morning! <3